Healthified Chicken Pot Pie

 

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

3

tablespoons all-purpose flour

1/2

teaspoon salt

1/4

teaspoon poultry seasoning

1/4

teaspoon pepper

1 1/4

cups fat-free (skim) milk

1/2

cup finely chopped onion

1

can (10 3/4 oz) condensed 98% fat-free cream of chicken soup

1/4

cup fat-free sour cream

4

boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

• 1 Cook and drain vegetables as directed on bag.
• 2 Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
• 3 Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
• 4 Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.